This is a really quick and simple recipe but it really packs a punch. A prawn curry made with fresh turmeric and packed with flavour.
8 Asian shallots (the small purple ones)
2 cloves garlic
1 tsp shrimp paste – belacan or substitute with belacan powder*
1 thumb size fresh turmeric
8- 10 pieces red chillies
2 slices galangal
3 stalks lemongrass
500g large prawns
600g grated coconut for coconut milk or use 4 to 5 cups of coconut milk ( from cans)
1/4 cup oil
*Normally belacan comes in a cake which requires toasting before use. Don’t try this unless you want to give your neighbours something to complain about. The smell is super pungent and it takes forever to get it rid. Just use belacan powder which is readily available in Asian Supermarkets.
1. Fry the blended ingredients over a medium heat until fragrant and until the oil releases. You will see the oil seeping out of the spice blend. This part is vital in a lot of curry dishes as this is what releases all the flavours from the spices used. So don’t rush this bit.
2. Then add the coconut milk bring to boil.
3. Add prawns and cook for another 5 minutes. Serve with rice.